Black bread (Leib / Rūginė duona / Rupjmaize) from Baltic: New and Old Recipes from Estonia, Latvia and Lithuania (page 139) by Simon Bajada

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sauerkraut, barley & pork soup (Hapukapsasaupp / Skābētu kāpostu zupa / Raugintų kopūstų sriuba)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on June 26, 2020

    Tasty, but not quite like the breads in Estonia. Next time will try adding molasses to make it a bit darker and sweeter. Also, did not need the amount of rising time stated. ETA: I've made this recipe about a dozen times now, and it's much, much better with half of the brown sugar replaced by molasses. I also up the caraway, and add a generous pinch of cocoa powder to darken the bread and make the flavor a bit more complex. With that, and a well-aged starter, this comes very close to some of the breads I've had in Estonia. ETA 2: Even better with a tablespoon or two of red rye malt powder stirred in (red rye malt can be bought at brewer’s supply stores). Truly my favorite loaf of bread, and his method is easier than many.

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